Fantastic article. We have demonized a food that has been enjoyed for thousands of years as a nutritious staple.
There is a woman who also is a food science major who pulls out the research on eating real bread- fresh milled.
Most non-genetic celiacs can eat real bread as long as it is milled and baked, and consumed the same day or within 3 days.
I found that processed gluten was making my joints hurt.
When I swapped to freshly milled, not only did they not hurt when I ate bread, but my digestion was finally healed in about 3 months. I think it is the fiber, the vitamins b and e that made a difference.
Regular bread and white rice make me bloat still- I can happily skip them but the nutritional benefits of real bread (and to be honest- enjoyment) keep it as a staple in our diet. I am eating lower carb for Lipedema, and bread and fruit is my carb of choice.
Talked to a blood pathologist about Lipedema and gluten. He made an important point that most food with gluten in them have glyphosate exposure, at least in the United States. There have been studies linking the MTHFR gene mutation, Lipedema, and glyphosate. So my question is are people really suffering with a gluten allergy or from the pollution of chemicals in our food to such a degree it is causing genetic mutations in our bodies? 🧐
This is such an interesting question, and I think the environmental exposure part is absolutely worth discussing. From a food science perspective, though, I would separate a few things.
Glyphosate residues can occur in some crops, including wheat, depending on how it is grown and harvested, but this is not the same as gluten itself being the problem.
Also, common MTHFR variants are inherited genetic variants. We do not currently have evidence that glyphosate exposure is causing people to develop these mutations.
Where the question becomes really interesting is epigenetics. Environmental exposures, nutrition and hormones can potentially influence how genes are expressed without changing the DNA sequence itself. There is research looking at glyphosate and epigenetic changes, but we are still far from being able to say that this causes lipedema or explains reactions to wheat.
So I think your bigger question is a very good one: when someone feels better without gluten-containing foods, is gluten always the culprit, or could wheat variety, processing, fructans, additives or environmental exposures also contribute?
We simply do not know enough yet, and I think that nuance is really important 💛
I personally can eat sourdough easily but will bloat with store bread. I also wonder about wheat varieties as many Canadians have problems with wheat here but no issue with wheat products in Europe. I also have heard that wheat here gets sprayed w glyphosate as a desiccant at harvest time. I think this could be a factor as well.
Yeah, I think you’re onto something. I have people very close to me who react strongly to bread, pasta and pizza, and I’ve noticed how differently they can react when we travel.
For example, I travelled to both Italy and Georgia with two people who normally react quite badly to wheat products. In Italy, they both became very bloated, had a lot of gas and almost looked pregnant after eating them. But interestingly, in Georgia, they didn’t seem to react at all.
We actually started looking into why. There can be differences in wheat varieties, fermentation, processing and how bread and other wheat products are traditionally made from country to country. So I think this is such an interesting topic to explore further.
Of course, our experience doesn’t tell us which factor was responsible, but it definitely made me curious about how much the wheat itself versus the way the final product is made matters.
Fantastic article. We have demonized a food that has been enjoyed for thousands of years as a nutritious staple.
There is a woman who also is a food science major who pulls out the research on eating real bread- fresh milled.
Most non-genetic celiacs can eat real bread as long as it is milled and baked, and consumed the same day or within 3 days.
I found that processed gluten was making my joints hurt.
When I swapped to freshly milled, not only did they not hurt when I ate bread, but my digestion was finally healed in about 3 months. I think it is the fiber, the vitamins b and e that made a difference.
Regular bread and white rice make me bloat still- I can happily skip them but the nutritional benefits of real bread (and to be honest- enjoyment) keep it as a staple in our diet. I am eating lower carb for Lipedema, and bread and fruit is my carb of choice.
Talked to a blood pathologist about Lipedema and gluten. He made an important point that most food with gluten in them have glyphosate exposure, at least in the United States. There have been studies linking the MTHFR gene mutation, Lipedema, and glyphosate. So my question is are people really suffering with a gluten allergy or from the pollution of chemicals in our food to such a degree it is causing genetic mutations in our bodies? 🧐
This is such an interesting question, and I think the environmental exposure part is absolutely worth discussing. From a food science perspective, though, I would separate a few things.
Glyphosate residues can occur in some crops, including wheat, depending on how it is grown and harvested, but this is not the same as gluten itself being the problem.
Also, common MTHFR variants are inherited genetic variants. We do not currently have evidence that glyphosate exposure is causing people to develop these mutations.
Where the question becomes really interesting is epigenetics. Environmental exposures, nutrition and hormones can potentially influence how genes are expressed without changing the DNA sequence itself. There is research looking at glyphosate and epigenetic changes, but we are still far from being able to say that this causes lipedema or explains reactions to wheat.
So I think your bigger question is a very good one: when someone feels better without gluten-containing foods, is gluten always the culprit, or could wheat variety, processing, fructans, additives or environmental exposures also contribute?
We simply do not know enough yet, and I think that nuance is really important 💛
I personally can eat sourdough easily but will bloat with store bread. I also wonder about wheat varieties as many Canadians have problems with wheat here but no issue with wheat products in Europe. I also have heard that wheat here gets sprayed w glyphosate as a desiccant at harvest time. I think this could be a factor as well.
Yeah, I think you’re onto something. I have people very close to me who react strongly to bread, pasta and pizza, and I’ve noticed how differently they can react when we travel.
For example, I travelled to both Italy and Georgia with two people who normally react quite badly to wheat products. In Italy, they both became very bloated, had a lot of gas and almost looked pregnant after eating them. But interestingly, in Georgia, they didn’t seem to react at all.
We actually started looking into why. There can be differences in wheat varieties, fermentation, processing and how bread and other wheat products are traditionally made from country to country. So I think this is such an interesting topic to explore further.
Of course, our experience doesn’t tell us which factor was responsible, but it definitely made me curious about how much the wheat itself versus the way the final product is made matters.